Objective: To develop and evaluate the efficacy of an online continuing education course for professionals who provide food safety information to high-risk populations.
Design: A 2-credit graduate-level class was converted into six web-based modules (overview of foodborne illness, immunology, pregnancy, human immunodeficiency virus, cancer and transplants, and lifecycle) and offered to nutrition and health professionals. Participants had 8 weeks to complete the modules, pre and post questionnaires, and course evaluation.